Make the feta and cucumber checkerboard salad

• Cut the feta and cucumber into equal-sized cubes.
• Lay them out in a checkerboard pattern on a tray.
• Sprinkle with chopped dill, olive oil, salt and pepper.

Roll the prosciutto and mozzarella bites

• Cut each prosciutto slice in half.
• Add a basil leaf and a mozzarella ball to each half, roll up and secure with a pick.
• Drizzle with balsamic glaze.

Prepare the pear carpaccio

• Thinly slice the pears on a mandoline and lay them out on a plate.
• Top with crumbled blue cheese, toasted hazelnuts, olive oil, salt, pepper and thyme.
• Finish with a squeeze of lemon.

Toast the baguette slices

• Brush the baguette slices with olive oil.
• Toast them until golden and crisp.

Mix the ricotta cream

• Mix the ricotta with grated Parmesan, lemon zest, salt and pepper.

Roast the cherry tomatoes

• Roast the cherry tomatoes in olive oil until they burst.

Assemble the crostini

• Spread the ricotta cream over the toasted baguette slices.
• Spoon the roasted tomatoes and their juices on top.